Directions
- 1Take the bone-in ham out of its packaging.
- 2Apply horseradish mustard as a binder to the ham.
- 3Heavily season all sides of the ham with all-purpose rub and pat it in.
- 4Place the ham on the smoker cruising at 225°.
- 5After about 4 hours, when the ham reaches 160° internal temperature, transfer it to a foil pan on a wire rack with some orange juice (or any liquid).
- 6Cover the ham tightly with foil and return it to the smoker to continue cooking until probe tender.
- 7While the ham is cooking, prepare the glaze by warming barbecue sauce, butter, brown sugar, and honey over low heat.
- 8Once the ham is probe tender, remove the foil and cover the ham with the barbecue glaze.
- 9Close the lid of the smoker and cook for about 10 minutes to let the sauce set.
- 10Let the ham rest for about 30 minutes.
- 11Carefully remove the bones from the ham.
- 12Shred the meat.
- 13Finish the shredded ham with more barbecue glaze.
Ingredients
- 7 lbs bone-in ham
- horseradish mustard
- all-purpose rub
- orange juice
- barbecue sauce
- butter
- brown sugar
- honey
Equipment
foil panwire racksmoker
Tips
- You can use any liquid in the foil pan with the ham.
- Let the ham rest for about 30 minutes before shredding.
- The bones should come out without any issues once the ham is tender.
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